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Dinner recipe · from the recipe book

Beef, Mushroom and Rice Casserole

Tender, savory rice baked with browned ground beef, sweet onion, carrot and mushrooms, finished with green peas and fresh parsley.

Beef, Mushroom and Rice Casserole

Ingredients

  • 1 lb500 gGround beef, 90% lean
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 2¼ cups520 gWater
  • ¾ tsp5 gSalt
  • 1 cup134 gGreen peas, frozen
  • 1 tbsp15 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Heat a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked to 160°F (71°C), about 7 minutes.
  3. Add the onion, carrot, celery and mushrooms and cook, stirring, until the mushrooms release their liquid and the onion softens, about 6 minutes.
  4. Stir in the rice and cook 1 minute, then add the water and salt and bring to a boil, scraping up any browned bits.
  5. Cover and bake until the rice is tender and the liquid is absorbed, about 35 minutes.
  6. Scatter the peas over the top, cover again and let the casserole rest out of the oven for 10 minutes.
  7. Stir in the lemon juice and parsley, fluffing the rice, and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on November 2, 2026.

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